Finnish Rye Crispbread Recipes

KNAAKKEBROD OR NAKKILEIPA (SCANDINAVIAN-STYLE RYE CRISP BREAD)

Knaakkebrod or Nakkileipa (Scandinavian-Style Rye Crisp Bread) image

This is a recipe for Norwegian rye crisp or hardtack called 'knaakebrod,' very similar to the Finnish variety named 'nakkileipa.' These crackers can be dried and stored a very long time, but they're better fresh!

Provided by leopardstripes

Categories Appetizers and Snacks Snacks Cracker Recipes

Time 53m

Yield 12

Number Of Ingredients 6

Ingredients

1 tablespoon active dry yeast
1 cup warm water (105 to 115 degrees)
1 ⅓ cups rye flour
1 ⅓ cups all-purpose flour
1 teaspoon salt
⅓ cup rye meal (pumpernickel flour)

Steps:

Sprinkle the yeast over the water in a small bowl. Set aside.
Combine the rye flour with all-purpose flour in a large bowl. Stir in the salt. Mix in the yeast mixture to make a soft dough. Turn dough out onto a board floured with rye meal. Knead lightly, mixing in rye meal as needed. Shape dough into a fat roll, and cut into 12 sections. Roll each section into a ball; cover balls with a towel and let rise 20 minutes.
Preheat oven to 425 degrees F (220 degrees C). Lightly grease 2 baking sheets.
On a floured board, roll out each ball into a flat round about 4 inches in diameter. Place rounds on prepared baking sheets and prick with a fork.
Bake in preheated oven until lightly browned, 8 to 10 minutes. Cool on a rack.

Nutrition Facts : Calories 103.7 calories, Carbohydrate 22 g, Fat 0.4 g, Fiber 2.7 g, Protein 3.1 g, SaturatedFat 0.1 g, Sodium 195.6 mg, Sugar 0.2 g

FINNISH RYE CRISPBREAD

Finnish Rye Crispbread image

Traditionally, the rounds were hung (hence the purpose of the whole in the centre). These round, flat crispbreads with a hole in the centre, are traditionally used to make open-faced sandwiches topped with butter, thinly sliced cucumber, and deli meats. Or, as a treat, top with smoked or pickled fish such as herring or salmon. It is also served with butter spread on top alongside hot soup.

Provided by TicklingYourTastebuds

Time 10h55m

Yield 12

Number Of Ingredients 4

Ingredients

2 cups warm water
1 (.25 ounce) package active dry yeast
1 teaspoon salt, or to taste
5 cups rye flour

Steps:

Pour warm water in a large mixing bowl. Stir in yeast until dissolved. Season with salt. Gradually mix in 4 1/2 cups of the flour. Cover and let rise in a warm place until doubled in size, about 1 hour.
Sprinkle a clean, flat work surface with the remaining 1/2 cup flour; turn the dough onto the floured surface. Divide evenly into 4 balls. The flour from your work surface is to keep the dough from becoming sticky, but be careful not to work the extra flour into the balls of dough.
Roll out each ball until 1/4- to 1/2-inch thick and about 10 to 12 inches in diameter. Very carefully, use a thin, flat object to transfer each round to baking sheets that have been greased and well-sprinkled with flour. Cut a 2-inch hole in the center of each round. A cookie cutter generally will do the trick. Prick all over with a fork.
Keep rounds in a warm place to rise for about 15 minutes.
Meanwhile, preheat the oven to 450 degrees F (230 degrees C).
Bake rounds in the preheated oven until firm to the touch, 10 to 15 minutes. Remove and allow to cool for 1 hour. The rounds will not be crisp yet.
Let the cooled rounds dry on racks in a cool, dry place for 8 hours, or overnight. Avoid humidity.

Nutrition Facts : Calories 152.2 calories, Carbohydrate 33.2 g, Fat 0.8 g, Fiber 6.3 g, Protein 4.2 g, SaturatedFat 0.1 g, Sodium 196.5 mg, Sugar 0.4 g

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